In honor of our fourth birthday, our in-house culinary expert Caitlin whipped these little cuties up to help us celebrate. These delicious little treats are perfect for any celebration. You could even use them as individual little treats at your wedding desert table. Guests would be wowed. We love pink and orange so we made a tasty raspberry and orange zest cream cheese frosting. Read on learn how to make mini cakes.

Put on your favorite apron, Preheat the oven to 325 degrees and butter and flour 2 mini cake pans and get read to learn how to whip up some delicious mini cakes.

Step 1Sift together the AP flour, cake flour, baking powder, salt and cinnamon. Using an electric mixer with the paddle attachment cream the sugar and buttter together on medium high speed until pale and fluffy. Add the eggs one at a time and then the vanilla. Next starting with the dry ingredients alternate in three batches with the milk. Mix until combined being careful not to overmix. You should have a smooth batter lump free. Bake for 25-30 minutes. Allow to cool in the pans for 10 minutes before removing.

Step 3Once the cakes have cooled completely. Using a serrated knife carefully cut off the tops of the cakes. To make a three layer cake fill each layer with either frosting. Ice the whole cake with a thin layer and chill until hardened. Once the cakes have hardened finish icing with a generous amount of frosting. Enjoy!